Copycat Recipe For Carrabbas Chicken Marsala Food

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA

Steps:

• Pound chicken breasts to even out thickness and lightly salt and pepper.
• In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
• Remove from pan and set aside.
• Melt remaining butter in pan and add shallots and mushrooms.
• Cook until mushrooms are lightly browned.
• Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
• Add cream and lemon juice and return to a boil.
• Season with salt and pepper.
• Return chicken to pan for about 3 minutes to reheat and finish cooking.
• Serve with buttered fettucini.

CARRABBA'S CHICKEN MARSALA

Steps:

• Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes.
• Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
• Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
• Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
• Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

COPYCAT CARRABBA'S SPICY CHICKEN SOUP

Steps:

• Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces
• Heat dutch oven to medium high and add olive oil
• Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften
• Add tomatoes, parsley, garlic and red pepper flakes and stir
• Add water and broth - cover and bring soup to a boil over medium low heat
• Partially cover pot and simmer for 1 hour
• Using a potato masher, mash some of the vegetables in the bottom of the pot
• Add chicken to soup and simmer 30 minutes more
• While chicken is simmering in soup- cook pasta
• Right before serving, add cooked pasta
• Serve with freshly grated Parmesan

COPYCAT CARRABBA'S CHICKEN MARSALA

Steps:

• Layout chicken breasts and using a meat mallet, pound chicken to make the chicken an even thickness.
• Season chicken with salt and pepper.
• Place a large skillet over medium/high heat.
• Add 2 tablespoons of the butter and melt
• Add chicken and saute approx 2 minutes per side, or until lightly brown.
• Remove chicken from pan, and set aside for later
• In the skillet, add the other 2 tablespoons of butter, and melt.
• Add mushrooms and shallots. Cook, stirring often until the fresh mushrooms are lightly browned.
• Add in the dry marsala wine and bring to a boil. Stirring occasionally. Scrape the browned scraps on the bottom of the pan to mix incorporate into the sauce.
• Add lemon juice, and heavy cream, and return to a boil
• Season with salt and pepper to taste
• Add chicken back into the pan and heat for approx 3 minutes, or until heated through, no longer pink in the center and when pierced, the juices run clear.

CARRABBA'S® CHICKEN MARSALA

Steps:

• Lightly season chicken with salt and black pepper. Heat oil or clarified butter over medium high heat in a saute pan. Once the oil is hot, lightly dredge the chicken in flour and add to saute pan.
• Cook chicken for 2-3 minutes until browned and then flip over. Cook about 1 minute more, add the mushrooms and cook for another minute. When chicken is almost finished, add the Marsala wine, prosciutto, onion, a pinch of salt and black pepper, and allow the wine to reduce by 85%. When most of the wine has been evaporated, remove pan from heat and toss the chicken and mushrooms well. Allow the pan to cool for a minute. The wine should be almost all evaporated and reduced to a thick syrup.
• Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and toss.
• Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken. Serve with your favorite side of pasta or vegetable.